Steak, Caponata, and Burrata

Mains from Issue 1 - Summer 2012 - Float

A classic chargrilled steak gets the Italian treatment with the addition of rich, cinnamon-laced caponata and a knotted nest of burrata. Remember, the best burrata should live up to its name; it means buttery, and the oozing, creamy texture should be just that.

Serves: 4

  • 1 large egpplant, cut into ½ inch pieces (about 1¼ lbs)
  • 12 cup plus 1 Tbsp extra virgin olive oil
  • 1 red onion, chopped
  • 1 clove garlic, finely chopped
  • Pinch crushed red pepper flakes
  • 18 tsp cinnamon
  • 2 ripe tomatoes, coarsely chopped
  • 1 Tbsp red wine vinegar
  • 1 Tbsp capers
  • A couple of fresh basil or parsley leaves, chopped
  • salt and black pepper to taste
  • 4 (1¼ inch thick) rib-eye or New York strip steaks
  • 12 lb fresh burrata, at room temperature
  • 1 Toss eggplant with a ½ tsp salt and let stand in colander 30 minutes. Pat dry between sheets of paper towel.
  • 2 Heat ¼ cup oil in a large skillet over medium heat until hot. Fry half of eggplant until golden and tender, about 5 minutes, then transfer to a paper towel-lined plate. Repeat with another ¼ cup oil and fry remaining eggplant, transferring to the plate when tender.
  • 3 Add remaining Tbsp oil to skillet and cook onion over medium heat until soft, about 8 minutes. Add garlic, pepper flakes, and cinnamon and cook 2 minutes longer. Stir in tomatoes and cook until they are softened, 2 to 3 minutes. Stir in vinegar and capers. Return eggplant back to pan and cook 2 minutes. Season with salt and pepper, a pinch of sugar if you like and stir in basil. Serve warm or room temperature.
  • 4 Season steaks with salt and pepper. Heat a heavy skillet until quite hot. Swirl a little oil in the skillet then sear steaks, in batches if necessary, about 5 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes.
  • 5 Divide steaks between 4 plates and serve with caponata and thick slabs of buratta.

PHOTOGRAPH BY Roland Bello FOOD STYLING BY Maggie Ruggiero
PROP STYLING BY Theo Vamvounakis
RECIPE BY Maggie Ruggiero and Molly Shuster